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Asian Kabocha Soup
September 20, 2016

I picked up a Kabocha squash and found this recipe. It was easy to make, but I made an error in judgement and decided to use up some Thai-Ginger vegetable stock that I had in the cupboard for ages. Because it also had thai curry seasonings, the soup was way too spicy- bad move! Next time, I will only use the chicken broth per the recipe and maybe dial back the curry paste from 3 TBLS to 2TBLS. I cooled it down by adding more coconut milk the next day, and also served it over jasmine rice. The flavor was great - aside from me over-seasoning it; my hubby & I liked it over the rice better than by itself. Will definitely make again! **Update: I made it again- per the recipe and it was delicious!

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